Classic Pot Roast
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
- 2 tbsp. arrowroot powder
- 3/4 c chicken broth
- 2 tbsp. tomato paste
- 1 tbsp. Waxing Kara Honey
- 2 tbsp. Worcestershire sauce
- 1 lb Yukon Gold potatoes small, scrubbed and halved
- 3 lb beef chuck roast trimmed of excess fat
- 2 large carrots cut into one inch pieces
- 1 medium onion cut into wedges
- Kosher Salt and freshly ground pepper
- 4 garlic cloves mashed
In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth.
Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic.
Place on top of vegetables.
Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
Transfer roast to a cutting board, thinly slice against the grain.
Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired.
Serve roast and vegetables drizzled with juices.
Calories: 380kcal | Carbohydrates: 16g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 303mg | Potassium: 967mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3085IU | Vitamin C: 11.9mg | Calcium: 66mg | Iron: 5.8mg